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MIXED BERRY JAM
MAKES ABOUT 6 (8 OZ.) HALF-PINT JARS
4 cups crushed berries, mix and match your favorites such as strawberries, blueberries, blackberries, and/or raspberries
4 1⁄2 Tbsp. Ball® RealFruit™ Classic Pectin
3 cups sugar
1. PREHEAT
JARS according to instructions on page 8 of the accompanying
User Manual.
2.COMBINE
berries in an 8-quart saucepan. Gradually stir in pectin. Bring mixture to
a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3.ADD
entire measure of sugar, stirring to dissolve. Return mixture to a full rolling
boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam,
if necessary.
4.LADLE
hot jam into hot jars, one at a time, leaving 1/4 inch headspace and
removing all air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to
fingertip tight.
5.PLACE
filled jars onto the canning rack in the canner of simmering water. Place
steaming & diffuser rack on top of jars.
6.PROCESS
for 10 minutes according to instructions on page 9 of the accompanying
User Manual. In order to effectively and safely process jars, the dial must remain at
the CANNING setting.
For each of the following jams, follow the method for Mixed Berry Jam, just use the
quantity of fruit and other ingredients specified in the variations.
STRAWBERRY JAM— MAKES ABOUT 8 (8 OZ.) HALF-PINT JARS
5 1⁄3 cups crushed strawberries
6 Tbsp. Ball® RealFruit™ Classic Pectin
6 2⁄3 cups sugar
STRAWBERRY-RHUBARB JAM— MAKES ABOUT 6 (8 OZ.) HALF-PINT JARS
2 cups crushed strawberries
2 cups chopped rhubarb
6 Tbsp. Ball® RealFruit™ Classic Pectin
5 1⁄2 cups sugar
APRICOT OR PEACH JAM— MAKES ABOUT 8 (8 OZ.) HALF-PINT JARS
5 1⁄3 cups pitted, peeled and finely chopped fresh apricots or peaches
6 Tbsp. Ball® RealFruit™ Classic Pectin
6 2⁄3 cups sugar
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